Hi Bold Bakers! My lemon and blueberry cheesecake bars are, in word, incredible! The photos really don’t do these bars justice, but trust me when I say you have to try making these at home! And with summer approaching (it’s halfway through May already?!), it’s a perfect recipe to use some fresh blueberries! Already have an account? I love everything about this dessert. The cheesecake layer is a delicious flavor combination of tangy, sweet, and citrus, perfectly balanced by the graham cracker crust and the sweet (but not too sweet) crumble topping. All those different flavors and textures make for one perfect dessert. Every bite is better than the last. If your home is anything like mine, they won’t stay around for long!
What Are Lemon And Blueberry Cheesecake Bars?
Lemon and blueberry cheesecake bars are all the best parts of a cheesecake but in a much easier-to-make (and eat, in my opinion) form of a bar! I think lemon goes perfectly with a cheesecake; the citrus helps even out the creaminess of the cream cheese. And the blueberries at wonderful pops of sweetness, so no bite is too tangy or too sweet!
What You Need To Make Lemon And Blueberry Cheesecake Bars
Measuring cups and spoons 8-inch square pan Parchment paper Food processor (optional, as long as you’ve got some elbow grease!)
How To Make Lemon And Blueberry Cheesecake Bars
This recipe covers everything you need to make these delectable treats, from crust to cheesecake to crumble. Here’s how you make lemon and blueberry cheesecake bars (and don’t forget to get the recipe with all the measurements, down below):
Gemma’s Pro Chef Tips For Making Lemon And Blueberry Cheesecake Bars
You can make these bars the day before so you can serve them when they are fully firmed up from resting in the fridge overnight. You can swap blueberries for raspberries or blackberries, but I’d stay away from opting for strawberries—they have too high of water content. Don’t have a food processor? Don’t worry. You can make this recipe completely by hand with a whisk and some elbow grease! Use salted butter in this recipe for that extra yummy bite of salt. Use the cream cheese that comes in a brick shape, not in a tub. Since it is so much firmer, it’s much better to bake with. Use fresh blueberries over frozen ones. While it’s usually fine to use frozen berries, in this case, they bleed a little (like they did in my photos!)
How Do I Store Lemon And Blueberry Cheesecake Bars?
You can store lemon and blueberry cheesecake bars in your refrigerator, covered, for up to 3 days.
Don’t Miss More Cheesecake Recipes
Best-Ever New York Cheesecake No-Bake Ube Cheesecake No-Bake Strawberry Cheesecake No-Bake Lemon Cheesecake
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
